"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Directions:

Directions:

Cut greens into 1" strips. Wash the greens well under cold water and drain. In a large cooking pot, saute the garlic and onion in the olive oil or margarine until soft. Add the greens, and saute for about 5 min. over med. heat. Add the chicken broth and red pepper flakes. Bring the mixture to a boil and cook for about 15 min. until greens are tender. Salt and pepper to taste and serve immediately.

Personal
Notes:

Personal
Notes:

Judy is the wife of Jack Hollenshead, Jr., the Editor of this cookbook. She is the daughter-in-law of the late Jack & Dorothy (Bellew) Hollenshead. A little spicy, but yum, yum good and healthy too.

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